A quick question..... did you notice a mayor difference in looks (and taste) between a 24 and 48 hr. fermentation? (I know you prefer 48 hrs.)

I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.

I don't think that question has an absolute yes or no answer. In the limited instances I've used 24 hour fermentation over the past couple years, yes, I noticed a big difference. Less leoparding and much less flavor. I say it's not absolute because I think you could probably make adjustments that would mitigate many of the differences. Notwithstanding, and AOTBE, I believe you can make a superior dough with 48 hours.

Or, if you don't think you can get there through a zen-like connection with the universal force, you could buy one disposable container and put one of your balls in it to learn what the balls in the tray look like when the ball in the container looks right on the bottom.... Na Na Na Na Na Na Na Na Na Na